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Preheat the oven to 180C/160Fan/350F/Gas mark Grease and line a couple of baking sheets with baking paper. Please note that you'll only be able to bake two cookies at a time - they are super sized!
Place the flour, baking powder and salt in a medium bowl and mix with a fork to areate the ingredients. Set aside.
Using a free standing mixer or in a large mixing bowl with an electric hand whisk, cream the butter and both sugars together until very light and creamy. This should take about 4-5 minutes.
Gradually add the beaten egg, a little at a time until well incorporated and the mixture is smooth. Stir in the vanilla extract.
Stir in the dry ingredients in two batches, mixing until you have a fairly thick cookie dough. Stir in the chopped chocolate. At this stage you can either bake the cookies straight away or chill the dough for up to one day.
Divide the dough into roughly 8 100g pieces. I made two cookies at a time. Slightly flatten each piece of cookie dough, then place a cold creme egg right in the middle of each one. Wrap the dough around the creme egg, creating a round ball of dough. Make sure the creme eggs are completely enclosed. Place the cookies on the lined baking sheet with about 4-5cm of space between each one - they will spread out a little and this will prevent them from merging together. Don't flatten the cookies - they will look big, but that's how they are meant to be.
Bake the cookies for 17-18 minutes or until puffy and golden brown around the edges. They will still be soft in the middle, so leave them on the baking sheet for a good 10 minutes before carefully transferring to a wire rack. If you try to remove them any sooner, they will probably fall apart!